EP1293539A1 - Deodorisiertes farbmittel entstammend der brassicaceaepflanze - Google Patents

Deodorisiertes farbmittel entstammend der brassicaceaepflanze Download PDF

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EP1293539A1
EP1293539A1 EP01926024A EP01926024A EP1293539A1 EP 1293539 A1 EP1293539 A1 EP 1293539A1 EP 01926024 A EP01926024 A EP 01926024A EP 01926024 A EP01926024 A EP 01926024A EP 1293539 A1 EP1293539 A1 EP 1293539A1
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brassicaceae plant
colorant
plant colorant
brassicaceae
treatment
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French (fr)
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EP1293539B1 (de
EP1293539A4 (de
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Chiyoki Yukawa
Takahito Ichi
Yasushi Shibahara
Kuniyuki Shinbo
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San Ei Gen FFI Inc
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San Ei Gen FFI Inc
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    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
    • C09B67/0096—Purification; Precipitation; Filtration

Definitions

  • This invention relates to a colorant of Brassicaceae plant (Brassicaceae plant colorant) that is odorless or whose odor has been significantly reduced to just a faint odor, and to a colorant formulation containing this colorant. More particularly, the present invention relates to a Brassicaceae plant colorant that is odorless or has just a faint odor, in which the development of an unpleasant odor over time, which can be caused by light or heat during storage, is significantly diminished, and to a colorant formulation containing this colorant. The present invention also relates to a method for preparing this odorless or low-odor Brassicaceae plant colorant.
  • Brassicaceae plant colorants which are anthocyanin colorants, are widely used, mainly in the coloring of beverages and other edible products.
  • a Brassicaceae plant colorant has a distinctive vegetable or pickle odor that comes from its raw material, Brassicaceae plants, so when it is used in foods, cosmetics, and other such products, this odor can sometimes undesirably taint the flavor, taste and aroma of these products.
  • Japanese Patent Examined Publication H4-48420 a method in which a water-soluble edible colorant is extracted with an organic solvent or supercritical carbon dioxide
  • Japanese Patent Examined Publication H4-48420 a method in which a water or alcohol solution of an anthocyanin colorant is treated with a cation exchange resin, a silica gel (deodorization), an ultrafiltration membrane that removes molecules with a molecular weight of approximately 20,000 or higher, or the like.
  • colorant formulations containing a Brassicaceae plant colorant prepared by these treatments do indeed have less odor than a colorant formulation containing an untreated colorant, the fact remains that they still cannot be considered satisfactory colorant formulations.
  • the inventors spent long hours investigating Brassicaceae plant colorant formulations in an effort to solve the problems encountered in the past, whereupon they discovered that the aroma component that is the source of pungent or unpleasant odor contained in Brassicaceae plants can be significantly removed and an odorless or low-odor Brassicaceae plant colorant can be prepared by the method of the present invention. They also found that a Brassicaceae plant colorant obtained in this manner will not have any "return smell" as a result of heating or extended storage. These discoveries confirmed that a Brassicaceae plant colorant formulation that is odorless or has only a faint odor and has stability over time can be prepared by using this Brassicaceae plant colorant as the component.
  • the present invention was perfected on the basis of these various findings.
  • the present invention is the Brassicaceae plant colorant given by the following (1) to (7).
  • the present invention is an odorless or low-odor Brassicaceae plant colorant in which either there is none of the odor originating in the Brassicaceae plant used as a raw material, or this odor has been significantly reduced.
  • Brainssicaceae plant colorant is broadly defined as a colorant obtained using a plant belonging to the Brassicaceae family as a raw material.
  • this is an anthocyanin colorant originating in a Brassicaceae plant, and this colorant encompasses red colorants and purple colorants containing said anthocyanin colorant.
  • Brassicaceae plant there are no particular restrictions on the Brassicaceae plant here, but examples include red cabbage ( Brassica oleracea L. var. capitata DC), broccoli (Brassica oleracea L. var. itarica Plen.), cauliflower ( Brassica oleracea L. var. otrytis gr.), baby cabbage ( Brassica oleracea L. var. gemmifera Zenher), kohlrabi (Brassica oleracea L. var. caulorapa DC), kale ( Brassica oleracea L. var. acephala gr.), ornamental kale ( Brassica oleracea L. var.
  • acephala DC red turnip
  • Brassica rape red turnip
  • Brassica nigra black mustard
  • Brassica juncea leaf mustard
  • beet Raphanus sativus L.
  • radish Raphanus sativus var. radicula
  • horseradish Raphanus sativus var. major
  • black radish Raphanus sativus var. niger
  • Color value (E 10% 1cm ) as used in the present invention is a numerical value obtained by measuring the absorbency (measurement cell width: 1 cm) at the maximum absorption wavelength (near 530 nm) for the visible portion of a solution (buffer pH 3.0) containing the Brassicaceae plant colorant in question, and converting this absorbency into the absorbency of a solution containing 10 w/v% Brassicaceae plant colorant.
  • aroma component means the aroma component contained in the various Brassicaceae plants, and particularly the aroma component that is the source of the pungent or unpleasant odor.
  • this component includes dimethyl disulfide, dimethyl trisulfide, 3-butenenitrile, 4-pentenenitrile, 3-phenylpropanenitrile, 4-(methylthio)butanenitrile, 5-(methylthio)pentanenitrile, hexanol, 2-hexenal, cis -3-hexenal, 4-vinylphenol, phenylacetaldehyde, and acetic acid.
  • the concentrations of the aroma component are substantially proportional to the clor values. Thus, as long as the total concentration of the aroma component in the Brassicaceae plant colorant of the present invention is within the above range when the color value has been adjusted as above, the colorant itself does not need to have the above-mentioned color value.
  • the Brassicaceae plant colorant of the present invention is such that the total concentration of dimethyl disulfide and/or dimethyl trisulfide contained in the colorant is about 0.1 ppm or less when the color value is adjusted to the above value.
  • These components are volatile aroma components contained in Brassicaceae plants, have an extremely low odor threshold, give off an odor when contained in even a tiny amount, and therefore become a source of unpleasant odor in a Brassicaceae plant colorant.
  • the concentrations of the various other aroma components mentioned above are each about 1 ppm or less.
  • the Brassicaceae plant colorant of the present invention that has been rendered odorless or had its odor reduced by this major reduction in the content of the aroma component can be prepared by subjecting an adsorption-treated Brassicaceae plant colorant extract to at least one type of treatment (in any combination desired) selected from the group consisting of adsorption, ion exchange, acid treatment, extraction, and membrane separation.
  • the present invention provides a method for preparing the above-mentioned odorless or low-odor Brassicaceae plant colorant (deodorized Brassicaceae plant colorant).
  • this preparation method of the present invention can also be called a method for purification of Brassicaceae plant colorant that is useful in removing or reducing the amount of aroma components that cause a pungent or unpleasant odor, and particularly dimethyl disulfide, dimethyl trisulfide, 3-butenenitrile, 4-pentenenitrile, 3-phenylpropanenitrile, 4-(methylthio)butanenitrile, 5-(methylthio)pentanenitrile, hexanol, 2-hexenal, cis -3-hexenal, 4-vinylphenol, phenylacetaldehyde, and acetic acid, contained in a Brassicaceae plant colorant extract.
  • the preparation method of the present invention can also be called a method for deodorizing a
  • a solvent extract of one of the various Brassicaceae plants discussed above is used as the "Brassicaceae plant colorant extract" used in the preparation method of the present invention.
  • the portion of the plant used in the extraction should be the portion containing the targeted colorant, and particularly anthocyanin colorant, with no particular distinction being made between the entire plant and a portion thereof (such as the roots, stems, leaves, fruit (seeds), petals, or buds).
  • the callus of a Brassicaceae plant is also encompassed by the above-mentioned plants.
  • All or part of this plant may be subjected to an extraction operation just as it is (raw) or after being crushed (coarsely powdered, finely chopped, etc.), or it may be subjected to an extraction operation after being dried and, if needed, crushed (powdered, etc.).
  • alcohols include methanol, ethanol, propanol, isopropyl alcohol, butanol, and other C 1 to C 4 lower alcohols.
  • Water or water containing an alcohol (hydrous alcohol) is preferred. If a hydrous alcohol is used, it is preferable for the alcohol content to be 40 vol% or less.
  • the solvent used for extraction can be an acidic solution, specifically an acidic solution adjusted to a pH of 1 to 4, and preferably from 1 to 3.
  • This acidic solution can be prepared by adding hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, or another inorganic acid, or citric acid, acetic acid, malic acid, lactic acid, or another organic acid to the extraction solvent.
  • hydrochloric acid sulfuric acid, nitric acid, phosphoric acid, or another inorganic acid, or citric acid, acetic acid, malic acid, lactic acid, or another organic acid
  • citric acid acetic acid
  • malic acid lactic acid
  • another organic acid to the extraction solvent.
  • Any commonly used extraction method can be employed, with no restrictions thereon, but examples include a method in which all or part of the Brassicaceae plant (as picked, or after being coarsely powdered or finely chopped), or a dried product thereof (including one produced by dry pulverization (such as a powder)) is cold dipped, hot dipped, or otherwise immersed in a solvent, a method in which extraction is performed under heating and stirring and an extract is obtained by filtration, and a percolation process.
  • a suitable extraction method is extraction under acidic conditions.
  • This extraction under acidic conditions can be accomplished by using one of the above-mentioned acidic extraction solvents to perform one of the various extraction treatments mentioned above on all or part of the Brassicaceae plant (as picked, or after being coarsely powdered or finely chopped), or a dried product thereof (including one produced by dry pulverization (such as a powder)).
  • Preferred examples include a method in which all or part of a Brassicaceae plant (raw or dried) is extracted while being finely sliced, and a method in which all or part of a Brassicaceae plant (raw or dried) is finely sliced, and then extracted by being soaked in an acidic extraction solvent.
  • the extraction treatment can also be carried out using an acidic extraction solvent that has been heated to 100°C or lower.
  • the preferred method is to finely slice all or part of a Brassicaceae plant (raw or dried), soak the pieces in an acidic extraction solvent with a pH of 1 to 4, and then perform a heating treatment at a temperature of 100°C or lower.
  • the obtained extract is filtered, coprecipitated, or centrifuged as needed to remove the solids, after which this product is subjected to an adsorption treatment, either directly or after being concentrated.
  • the adsorption treatment can be performed by a standard method, such as adsorption using activated carbon, silica gel, or porous ceramic; or adsorption using a synthetic adsorption resin, such as styrene-based Duolite S-861 (trademark of Duolite, U.S.A., Diamond Shamrock; the same applies below), Duolite S-862, Duolite S-863, and Duolite S-866: aromatic Sepabeads SP70 (trademark of Mitsubishi Chemical; the same applies below), Sepabeads SP700, and Sepabeads SP825: Diaion HP10 (trademark of Mitsubishi Chemical; the same applies below), Diaion HP20, Diaion HP21, Diaion HP40, and Diaion HP50: or Amberlite XAD-4 (trademark of Organo; the same applies below), Amberlite XAD-7, and Amberlite XAD-2000.
  • a standard method such as adsorption using activated carbon, silica gel, or
  • the adsorption-treated extract used in the present invention can be obtained by using a hydrous alcohol or other suitable solvent to wash the resin carrier to which the Brassicaceae plant colorant extract has been applied and its colorant component adsorbed, and thereby recovers the desired extract.
  • Water containing about 1 to 20 vol% ethanol can usually be used to advantage as the hydrous alcohol here.
  • the adsorption-treated Brassicaceae plant colorant extract thus obtained is then subjected to any of various treatments, such as another adsorption treatment, ion exchange, acid treatment, extraction, or membrane separation. Adsorption, ion exchange, acid treatment, or membrane separation is preferable.
  • ion exchange treatment which can be performed by a standard method using an ordinary ion exchange resin (cation exchange resin or anion exchange resin).
  • cation exchange resins include Diaion SK1B (trademark of Mitsubishi Chemical; the same applies below), Diaion SK102, Diaion SK116, Diaion PK208, Diaion WK10, and Diaion WK20
  • anion exchange resins include Diaion SA10A (trademark of Mitsubishi Chemical; the same applies below), Diaion SA12A, Diaion SA20A, Diaion PA306, Diaion WA10, and Diaion WA20, although other products may be used instead.
  • the "acid treatment” referred to in the present invention can be accomplished by exposing a Brassicaceae plant colorant extract that has undergone an adsorption treatment or any of various other treatments (such as adsorption, ion exchange, extraction, or membrane separation) to acidic conditions at a pH of 1 to 4, and preferably a pH of 1 to 3.
  • the acid treatment can be performed easily by adding an acid to the above-mentioned treated extract. There are no particular restrictions on this acid, as long as it is one ordinarily used as a food additive, and any such acid can be selected as desired.
  • Examples include citric acid, acetic acid, malic acid, lactic acid, and other organic acids, and sulfuric acid, hydrochloric acid, phosphoric acid, nitric acid, and other inorganic acids.
  • an inorganic acid normally used as a food additive will be used in the acid treatment.
  • any temperature at which the acid treatment is performed can be selected as needed from a range of 5 to 100°C. Examples include a range of 20 to 100°C or 40 to 100°C.
  • duration of the acid treatment either, which usually can be selected as needed from a range of 1 to 300 minutes.
  • a short treatment time is generally sufficient if the treatment is carried out at a high temperature, and thus if the acid temperature is performed between 40 and 100°C, the treatment time can be from 5 to 60 minutes.
  • the treated extract may or may not be stirred during this time.
  • an example is a method in which a Brassicaceae plant colorant extract that has undergone an adsorption treatment or any of various other treatments (such as adsorption, ion exchange, acid treatment, or membrane separation) is brought into contact with carbon dioxide gas or with a liquid such as ethylene or propane inside a sealed apparatus at a pressure and temperature over the critical point.
  • adsorption treatment or any of various other treatments (such as adsorption, ion exchange, acid treatment, or membrane separation) is brought into contact with carbon dioxide gas or with a liquid such as ethylene or propane inside a sealed apparatus at a pressure and temperature over the critical point.
  • Membrane separation encompasses a broad range of filtration by membrane, examples of which include filtration treatments that make use of a membrane filter (MF), ultrafiltration (UF) membrane, reverse osmosis membrane (NF), electrolysis membrane, or other such functional macromolecular membrane.
  • MF membrane filter
  • UF ultrafiltration
  • NF reverse osmosis membrane
  • electrolysis membrane or other such functional macromolecular membrane.
  • known membrane separation methods include dialysis utilizing a concentration gradient produced by an ion selective membrane, and electrolysis in which an ion exchange membrane is used as a diaphragm and a voltage is applied thereto.
  • a membrane separation method that makes use of a reverse osmosis membrane is preferable.
  • the membrane material used in this membrane separation can be either natural, synthetic, or semi-synthetic, and examples include cellulose, cellulose diacetate or triacetate, polyamide, polysulfone, polystyrene, polyimide, and polyacrylonitrile.
  • the membrane separation method used in the present invention includes a method in which high-molecular weight compounds are separated out with a membrane whose molecular weight cut off is between 10 4 and 10 6 , for example, and a method in which low-molecular weight compounds are separated out using a membrane with a molecular weight cut off of about 2000 to 4000, and preferably about 3000.
  • Specific examples of the former method include ultrafiltration (UF) membrane treatments that make use of an NTU-3150 membrane, NTU-3250 membrane, NTU-3550 membrane, or NTU-3880 membrane (all made by Nitto Denko); Cefilt-UF (made by NGK Insulators); and an AHP-2013 membrane, AHP-3013 membrane, or AHP-1010 membrane (all made by Asahi Chemical).
  • reverse osmosis membrane molecular weight cut off of about 3000
  • NTR-7250 membrane NTR-7410 membrane, NTR-7430 membrane, or NTR-7450 membrane
  • the deproteinization treatment can be performed most effectively by the above-mentioned extraction treatment, ion exchange treatment, or membrane separation treatment utilizing an ultrafiltration membrane or the like. Furthermore, a treatment that makes use of a membrane whose molecular weight cut off is approximately 10 4 to 10 6 , as used in the separation and removal of the high-molecular weight compounds, can be favorably employed for the membrane separation treatment in this case.
  • the deproteinization treatment though, is not limited to these methods, and can be accomplished by gel filtration or any other standard deproteinization treatment.
  • adsorption treatment can also be performed after the above-mentioned deproteinization treatment.
  • An example of a favorable treatment method is to subject the colorant extract that has undergone deproteinization to an adsorption treatment as necessary, then perform an acid treatment, and finally subject the treated colorant extract thus obtained to membrane separation.
  • the membrane separation treatment here is preferably reverse osmosis or ultrafiltration, with treatment by a reverse osmosis membrane being particularly favorable. This membrane separation is preferably performed using a membrane whose molecular weight cut off is 2000 to 4000, and preferably close to 3000.
  • the aroma component originating in the Brassicaceae plant which is the source of the pungent or unpleasant odor, has been effectively removed from the Brassicaceae plant colorant of the present invention obtained as above, so the present invention provides a Brassicaceae plant colorant that is either odorless or has only a faint odor, with the odor having been reduced to the extent that the addition of the colorant to a foodstuff will have little adverse effect on the flavor thereof.
  • the Brassicaceae plant colorant of the present invention obtained by the above method undergoes little change over time, known as the "return smell," as a result of heating or long-term storage. The reason for this is believed to be that the precursor of the aroma component capable of giving off a pungent or unpleasant odor is decomposed or removed by the above preparation method of the present invention, although this theory has not been proven.
  • a colorant formulation can be prepared in the form of a solution by dissolving or dispersing (emulsifying) the Brassicaceae plant colorant of the present invention in water, an alcohol such as ethanol or propylene glycol, or another solvent, or in a dry form such as a powder, granules, tablets, or pills.
  • a solution form is preferred.
  • the present invention also provides a colorant formulation containing the above-mentioned Brassicaceae plant colorant.
  • This colorant formulation may be composed of just the Brassicaceae plant colorant of the present invention, or carriers and various additives that can be used in foods may also be contained in addition to the above-mentioned Brassicaceae plant colorant.
  • these carriers and additives include dextrin, lactose, and powdered syrup, as well as preservatives (such as sodium acetate and protamine), stabilizers (such as sodium phosphate and sodium metaphosphate), antioxidants (such as rutin and ascorbic acid), and other such food additives normally used with colorants and colorant formulations.
  • preservatives such as sodium acetate and protamine
  • stabilizers such as sodium phosphate and sodium metaphosphate
  • antioxidants such as rutin and ascorbic acid
  • other such food additives normally used with colorants and colorant formulations include dextrin, lactose, and powdered syrup, as well as preservatives (such as sodium acetate and protamine), stabilizers (such as sodium phosphate and sodium metaphosphate), antioxidants (such as rutin and ascorbic acid), and other such food additives normally used with colorants and colorant formulations.
  • the colorant formulation of the present invention contains any of various carriers, additives, and so forth, there are no particular restrictions on the proportion in which the above-mentioned Brassicaceae plant colorant is contained in the colorant formulation, but the amount is usually from 1 to 90 wt%, and preferably from 10 to 60 wt%.
  • the colorant formulation of the present invention is useful as a red or reddish-violet color in foods, drugs, quasi drugs, cosmetics, feed, and so forth, and particularly as a natural color.
  • the food to which the colorant formulation of the present invention can be applied includes ice cream, ice milk, lacto-ice, sherbet, ice candy, and other such frozen concoctions; milk beverages, lactobacillus beverages, fruit juice-containing soft drinks, carbonated beverages, fruit juice beverages, powdered beverages, and other such beverages; custard pudding, milk pudding, fruit juice-containing pudding, and other such puddings; jellies, Bavarian cream, yogurt, and other such desserts; chewing gum, bubble gum, and other such gums (stick gum and sugar-coated gum granules); marble chocolate and other such coated chocolates, as well as strawberry chocolate, blueberry chocolate, melon chocolate, and other flavored chocolates, and other such chocolates; hard candy (including bon bons, butterballs, and marbles), soft candy (including caramel, nougat, gummy candy, and marshmallow), drops, taffy, and other such candies; hard biscuits, cookies
  • the coloring of foods and beverages encompasses not only artificial coloring by adding a colorant to a food or beverage, but also a wide range of coloring through the use of colorants already contained in the materials of the food or beverage, such as fruit juices.
  • the present invention can be used, for example, as a color for various kinds of tablets, capsules, drinkable preparations, lozenges, gargles, and so forth; in quasi drugs, as a color for dentifrice, breath fresheners, mouthwashes, and so forth; in cosmetics, as a color for skin lotions, lipsticks, sun blocks, makeup, and so forth; and it can be used in feeds, such as cat food, dog food, fish food, and other such pet food, as aquaculture feed, and so forth.
  • the present invention encompasses the following aspects.
  • Amberlite XAD-7 trademark of Organo
  • GC-MS gas chromatography - mass spectrometer
  • Fig. 1A the total ion chromatogram of the red cabbage colorant formulation of Example 1 (present invention product) indicated that the aroma components other than the internal standard substance accounted for only a tiny amount (5 ppm or less).
  • Fig. 1B many volatile aroma components were found to be contained (approximately 320 ppm) in the red cabbage colorant formulation of Comparative Example 1 (comparative product).
  • 1 ⁇ is the peak for 4-pentenenitrile
  • 2 ⁇ is the peak for acetic acid
  • 3 ⁇ is the peak for 5-(methylthio)pentanenitrile
  • 4 ⁇ is the peak for 3-phenylpropanenitrile
  • IS is the peak for BHT, which was used as the internal standard substance.
  • the odor of the product of the present invention was significantly reduced as compared to that of the comparative product, and the former was deemed to be a substantially odorless colorant. Furthermore, the flavor of the comparative product grew steadily stronger as the storage duration lengthened from 15 to 30 days, whereas the present invention product underwent little change over time, and remained in the same odorless state as immediately after its preparation. This suggests not only that the Brassicaceae plant colorant (red cabbage colorant) of the present invention, manufactured by the method in Example 1, does not itself contain any aroma components that give off an odor, or contains almost none, but also that no impurities that would be precursors of these aroma components are contained, either.
  • Amberlite XAD-7 trademark of Organo
  • this primary-purified colorant extract (adsorption-treated Brassicaceae plant colorant extract) was treated in the same manner as in Example 1 to obtain 80 g of colorant extract whose color value E 10% 1cm was 200. 80 g of water and 40 g of ethanol were added to this 80g of concentrated extract to prepare 200 g of a beet colorant formulation whose color value E 10% 1cm was 80. This colorant formulation was completely odorless.
  • Example 5 The amount of aroma component contained in the beet colorant formulation prepared in Example 5 (present invention product) was measured with a gas chromatography-mass spectrometer (GC-MS) in the same manner as in Example 3. For the sake of comparison, the amount of aroma components contained in a conventional beet colorant formulation was similarly measured.
  • GC-MS gas chromatography-mass spectrometer
  • Fig. 2A the total ion chromatogram of the beet colorant formulation prepared in Example 5 (present invention product) revealed the component other than the internal standard substance to be a tiny amount (5 ppm or less).
  • Fig. 2B many volatile aroma components were found to be contained (approximately 450 ppm) in the conventional beet colorant formulation.
  • 1 ⁇ is the peak for hexanol
  • 2 ⁇ is the peak for cis -3-hexenal
  • 3 ⁇ is the peak for acetic acid
  • 4 ⁇ is the peak for 4-vinylphenol
  • IS is the peak for BHT, which was used as the internal standard substance.
  • the Brassicaceae plant colorant of the present invention is highly purified, and as a result, either has none of the unpleasant or pungent odor that comes from the aroma components contained in the Brassicaceae plant used as a raw material, or has had this odor significantly reduced to the point of being an odorless or low-odor colorant. Furthermore, the change over time such as return smell in the Brassicaceae plant colorant caused by heating or long-term storage is significantly reduced.
  • the colorant of the present invention or a colorant formulation containing said colorant, is used to color a beverage or other foodstuff, a drug, a quasi drug, a cosmetic, feed, or the like, the product will be unaffected by the smell of the aroma components characteristic of a Brassicaceae plant colorant, allowing a product with a better flavor to be manufactured.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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EP01926024A 2000-05-26 2001-04-27 Verfahren zur herstellung eines deodorisierten farbmittels entstammend der brassicaceaepflanze Expired - Lifetime EP1293539B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2000157474 2000-05-26
JP2000157474 2000-05-26
PCT/JP2001/003698 WO2001090254A1 (fr) 2000-05-26 2001-04-27 Colorant desodorise de brassicaceae

Publications (3)

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EP1293539A1 true EP1293539A1 (de) 2003-03-19
EP1293539A4 EP1293539A4 (de) 2004-11-24
EP1293539B1 EP1293539B1 (de) 2012-08-29

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WO2008039375A1 (en) * 2006-09-25 2008-04-03 Wild Flavors, Inc. Treatment of plant juices, extracts, and pigments
EP2223615A1 (de) * 2009-02-21 2010-09-01 Jess Edward Rugeris Für Lebensmittel geeignete Färbemittel
US11352501B2 (en) 2014-08-26 2022-06-07 San-Ei Gen F.F.I., Inc. Anthocyanin-based pigment composition

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WO2003064538A1 (fr) * 2002-02-01 2003-08-07 San-Ei Gen F.F.I., Inc. Couleur de mais rouge purifiee et procede de preparation de celle-ci
US7413757B2 (en) * 2005-09-15 2008-08-19 The Quaker Oats Company Method of making a colored, flour-based food product and product thereof
CN101525498B (zh) * 2009-03-31 2013-01-23 江苏大学 一种脱除了臭味的萝卜红色素及其脱臭方法
EP2258993B1 (de) * 2009-06-05 2012-07-25 Ecochroma AG Vorrichtung zur Herstellung von farbigen Eiswürfeln
CN102391333A (zh) * 2011-08-02 2012-03-28 云南瑞宝生物科技有限公司 一种制备脱味花色苷的方法
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CN102863814A (zh) * 2012-01-18 2013-01-09 天津天康源生物技术有限公司 去除异味的栀子黄色素及其制造方法
CN102604424A (zh) * 2012-02-27 2012-07-25 河北科技大学 一种紫甘薯花色苷的提取方法
CN102675913B (zh) * 2012-05-18 2013-10-30 江西国亿生物科技有限公司 一种除味萝卜红色素的制备方法
CN105229084B (zh) 2013-03-15 2017-09-01 马斯公司 分离蓝色的花青素苷级分的方法
RU2721836C2 (ru) 2015-06-30 2020-05-22 Марс, Инкорпорейтед Композиции красителей и способы их использования
KR101837305B1 (ko) * 2016-11-18 2018-03-12 (주)아크에이르 에어로겔을 이용하여 천연물로부터 지용성 색소 및 수용성 색소를 분리하는 방법 및 이를 위한 장치

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008039375A1 (en) * 2006-09-25 2008-04-03 Wild Flavors, Inc. Treatment of plant juices, extracts, and pigments
EP2223615A1 (de) * 2009-02-21 2010-09-01 Jess Edward Rugeris Für Lebensmittel geeignete Färbemittel
WO2010094398A3 (en) * 2009-02-21 2011-01-06 Ecochroma Ag Food grade colouring agent
US11352501B2 (en) 2014-08-26 2022-06-07 San-Ei Gen F.F.I., Inc. Anthocyanin-based pigment composition

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US7144593B2 (en) 2006-12-05
EP1293539B1 (de) 2012-08-29
HK1054403A1 (en) 2003-11-28
WO2001090254A1 (fr) 2001-11-29
CA2410366C (en) 2009-08-11
KR100813220B1 (ko) 2008-03-13
CN1430650A (zh) 2003-07-16
EP1293539A4 (de) 2004-11-24
JP4637439B2 (ja) 2011-02-23
AU2001252633A1 (en) 2001-12-03
CN1276954C (zh) 2006-09-27
KR20030014240A (ko) 2003-02-15
CA2410366A1 (en) 2002-11-25

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